Marlene

Ok, finally here they are. Someday I'll learn how to crop pictures better. The new Q Inside the Q. Notice the huge rotisserie burner. Prepping the roast with EVOO, cracked pepper and kosher salt Onto the Q Nicely crisped roast Done perfectly med- rare inside It was really good!

Wow. Do you do therapy sessions? My hourly rate is quite reasonable! Seriously, I've noticed the same trait with my son as he has started to learn to cook. He loves doing it, but I can't "chat" with him while he's "cooking". He just loses his focus completely. And then he feels badly.

Follow this link as Craig Camp decants on wine and temperatures Be sure to check The Daily Gullet home page for new articles (most every weekday), hot topics, site announcements, and more.

I suspect that the "big deal" is that Kate has some attention issues that she's previously detailed. For her, someone talking "at" or "to" her would be a big deal when she's trying to concentrate. I can understand this because I have a son with the same issues. I personally love to chat while I'm cooking, but for people like Kate and others, they need the quiet to focus on what they are doing so that they can be successful and feel successful at the completion of the project. Whether it be cooking eggs, or anything else.

Yes, mine has a wall mounted switch as well.

Mine is a 1 HP, model 777SS. Maybe that's why I grind corn husks with no problem!

It's ok. I call mine a garburator too . The items you listed are fine to go down the garburator. Vegetable skins, potato, carrot, egg shells, coffee grinds, onion skins, corn husks all go down my garburator. I don't put bones down though, and my garburator is a pretty heavy duty unit. No grease. Do run cold water into the unit before, during and for a few seconds after turning the unit off though.

The @#%$ pictures are still in the camera. I have to get hubby to download them. As soon as he's home for more than 2 minutes at a time, I'll get him to do so.

This has been done in Toronto for some time now. For a while, newspapers were publishing results as well.

Yes! Food please!

I also bake with spelt, but I can't say I grind my own I always use Hockley Valley's spelt flour, both whole wheat and regular.

As soon as hubby upoads the pics I'll post em. In the meantime, it was an interesting "trial by fire". We had an anxious moment when 25 minutes into the process, we realised the new rotisserie, wasn't roterissering. It did'nt turn. Hubby hooked up the old rotisserie moter, and off we went. One side got a little crispier than the rest. It got a little overdone, (medium instead of rare to medium rare), but the crispy parts were to die for.

You'd be very welcome but I have to warn you - some weeks it's just a bust - nada, nada, nada. Garage sales in Glen Abbey on the other hand are usually full of stuff people bought, used once or never (usually high end stuff) and put out for sale A recent scan of garage sales in our neighbourhood revealed the following: (I did not buy any of it though): 4 qt all clad sauce pan still in box Kitchen Aid Artisan Mixer (apparently used twice) 2 Oscar de la Renta original evening gowns (size 10) 1 weber portable BBQ

Pics will be forthcoming. Hubby has finished the last of the assembly and the roast has been spitted and ready to go.

Orange juice should always be pulp free

It's here! It's here. God, it's gorgeous! Of course, I am now leaving on a weekend camping trip, so the first meal will be a spit roasted Prime Rib on Sunday night. Pics will follow

I thought that we had settled this and were going to bury this obvious fault of yours under the rug and never talk about it again. I am extremely dissappointed in you. Port. I have had some of the supposedly best port (read most expensive/oldest) that can be had any number of times-served properly and all of that other ritualistic crap and I have to admit that I don't get it. Yuck. Tastes like it's gone bad even when it's good. I feel that I am doing a service to all port lovers by not drinking it. You can send your thanks and money to me. And you can send any bottles of Port you may be gifted with to me. You know I don't get the fact that Cilantro and Corriander are the same thing. At least so my hubby says Why can't they just call it one or the other?

Ice wine has to be the most successful fraud ever pulled off in Canada. Are you saying it's not just me?! If so, thank you!!!!! I've been so shunned............ You're not alone. I don't like it either

Probably pork

Oysters, foie gras, gin fish - any kind

We've been limping along with a wimpy Broil King for a few years. We're planning a big BBQ party this year, so I said that was it. My excuse (well I used Father's Day as an excuse really ), to get a really good one.

This baby will arrive in our backyard on Friday. Don calls it the "Hummer of BBQ's". He thinks it's a Father's Day present for him I'm ready to grill the entire summer The inside

You can post your recipes Here

Here's our Costco dinner. The food and recipes: Appetizers Baked Brie in Puff Pastry with Cranberry Chutney Shrimp with Seafood Sauce Frozen Margaritas Dinner Baby Back Ribs Coleslaw Potato Salad Macaroni Salad (I haven't got that recipe into the Archive yet French Bread and Flatbreads (from Costco) Berries Delight The Ingredients from Costco were: The ribs, the Brie, the Shrimp, the potatoes for the potato salad, the mayonnaise for all three salads, the macaroni for the macaroni salad, the crackers for the brie, the flatbreads, the cream cheese for the dessert, the berries for the dessert and the Maragrita mix. The Brie and Shrimp The Brie Kirkland Ribs Marinating the ribs The finished ribs More ribs Potato Salad Berries Delight Frozen Margarita. It was a tought job, but Alan was up to the challenge of testing the margaritas. Some of the pictures are not as clear as I'd like them to be. Our friends, are our testers for all of our egullet cooking adventures and Alan wanted to take the pictures this time.

Berries Delight Serves 8 as Dessert. This is very rich! 2 pkg cream cheese 1/2 c sugar 1/2 c whipping cream, whipped 2 c strawberries or 2 pkg frozen raspberries in juice 2 T cornstarch 2 T sugar Whip the whipping cream and set aside. In a mixer bowl, combine the cream cheese and sugar until smooth, then fold in the whipped cream. Pipe the mixture into serving dishes, cover and chill. If using frozen rasperries, drain them, putting juice into a small saucepan, set the raspberries aside. Cook the juice and the cornstarch together, until thickened. Cool, and add the raspberries. Chill. Serve with the cream cheese mixture. If using strawberries, puree one cup of strawberries until liquid. Combine and cook the cornstarch and the strawberry juice until thickened. Cool, add remaining strawberries and chill. Serve with cream cheese mixture Keywords: Dessert, Fruit ( RG1066 )